Yoghurt curry sauce
Indian cuisine always surprises with a combination of simplicity and taste. This light and aromatic sauce is no exception. Serve it as an accompaniment to appetizers or use it for main dishes, mainly fish.
Ingredients
Servings 4- 1 tbsp vegetable oil
- 1 shallot bulb
- 2 tsp curry powder
- a pinch of red hot pepper flakes
- ½ tsp ground cumin
- 140 ml natural yoghurt
- juice and zest of half a lime
- salt to taste
Cooking
Step 1
Slice the shallot as small as possible. Heat vegetable oil and sauté the onion in it until soft.
Step 2
Add curry powder, hot pepper and cumin. Heat until the aroma of spices is revealed, about a minute.
Step 3
Remove from heat, stir in yogurt, lime juice and zest. Salt to taste.